How To: Cut Cheese

03 May 2017, 07:14 AM
  • Dan Bliss, retail manager for Paxton & Whitfield’s flagship Jermyn Street shop, gives us her low-down on the essentials of cutting cheese
How To: Cut Cheese


● Cut cheese to provide customers with as much of the cheese experience as possible (i.e. from the rind through to the centre of the cheese). Balance the rind to cheese ratio, you mustn’t end up with pieces where rind predominates.

● Avoid touching cut cheese with bare hands (use waxed paper or, if a hard cheese, only touch the rind) and only place cheeses on a clean surface, for instance place on waxed paper and not directly onto the scales.

● Ensure all equipment in contact with cheese is clean.

● Ensure your hands are clean and wash them frequently. Also, wash them if you’ve been handling other food products, like cured meats. This helps to stop any cross contamination.

● Use the right tool to cut the cheese. For example, a cheese wire for hard cheese and a cheese knife for washed rind or softer cheeses.


● Use the wrong knife

● Use a blunt knife to cut cheese

● Use the same knife to cut different styles of cheese, i.e. cutting blue cheese and then using the same knife to cut Cheddar. This is wrong and causes cross contamination.

● Cut on an unstable surface. There are so many health and safety issues in doing this.

● Forget to wrap the cut cheese well. If you’ve trained the team to cut cheese you should also train them in how to wrap cheese well in waxed paper for customers to take home and when putting the cheese back on display.

more like this
  • How To Sell Superfoods

    15 March 2017
    The term superfood is one most people are familiar with, yet some may be uncertain of its meaning and clarifying this is essential to cementing their customer appeal, says Camille Allcroft
  • How to: Source the Best Beef

    13 January 2017
    Richard H Turner and James George of Clerkenwell-based butcher's shop Turner & George, share their tips for sourcing the best beef you can find
  • How to Take Advantage of Tourism

    20 April 2016
    The latest data from the Office of National Statistics shows that visits to the UK are on the increase – but how can food and drink businesses capitalise on this? Anthony Davison at food and drink website offers his insight
close stay up-to-date with our free newsletter | expert intel | tailored industry news | new-to-know trend analysis | sign up | speciality food daily briefing